I read here where bread dough can be frozen, but I can't seem to locate that thread and I don't think it gave a step by step anyway. I have been running into a problem lately with my bread making because it takes so darn long. I need to think what I will be doing three hours and eighteen minutes later so it doesn't sit in the machine too long after it's done and get crusty. So this is what I'd like to know;
Using my bread machine to knead the dough, when would I take the dough out and what do I need to do to it to freeze it and then thaw it to bake?
I think the steps my machine goes through is knead, rest, knead again, rise, then bake. I am thinking
I should take it out after the second knead, before the last rise. Yes, no? And I am thinking
that I can leave it in a ball and simply wrap it in plastic wrap that has been sprayed with a non-stick spray and put it in a container in the freezer, but something is leaning me to also think that I should shape it into a loaf before
I freeze it, in case it rises as it thaws, or maybe you thaw it in the fridge and it won't rise there? Or stick it in the pan, let it rise then freeze it, so all you need to do is thaw and bake? As you can see, I'm totally lost
Having always let the machine make my bread for me I don't even know what shape it has to be in to rise (it's always a ball in the machine) and what pan to use to bake the loaf in (meatloaf pan?).
Can someone walk me through these steps, please.